Put the cider vinegar, sugar, salt and water in a sauce pan over a low heat, and stir until all the sugar has dissolved. Remove from the heat and set aside too cool.

While vinegar is cooling, slice all the vegetables into even-sized. I do find the mandoline to be the easies thing to use for this. but if you have time you can just use a knife. Slice the shallot and chilli (if use) into thin slices.

In a large bowl pour the cooled sugar and vinegar over the sliced vegetables. I prefer to leave this to get to know each other for about 15 minutes then serve while the vegetable still crunchy.

Recipe Notes

Take the relish out from the vinegar if service as salad and leave in the vinegar if serve as relish.